Blue Zone Recipe - Ikarian Black Eyed Pea Stew
Ikaria is a Greek island in the Aegean Sea. This stew is from the centenarians that live there. This stew has the iconic flavors of Ikaria and the comfort of a nourishing hug.
Equipment
- Dutch oven or pot
Ingredients
- 2 cups black-eyed peas canned or soaked
- 4 tbsp extra virgin olive oil
- 1/4 cup extra virgin olive oil For after cooking, for topping
- 1 large yellow onion diced
- 1 medium fennel bulb
- 2 tsp minced garlic
- 3 large carrots chopped
- 2 medium heirloom tomatoes diced
- 2 tbsp tomato paste
- 2 bay leaves
- 1 tsp salt
- 1 cup kale leaves chopped
- 1/2 cup chopped dill
- 2 cups of water about
Instructions
- Chop onion, fennel, carrots & tomatoes.
- In a Dutch oven or big pan, pour olive oil, onion & fennel.
- Stir often & let cook till soft. About 8 mins.
- Add garlic & cook till fragrant.
- Now stir in black-eyed peas, carrots, tomato, tomato paste, bay leaves & salt.
- Stir.
- Add enough water to cover the veggies, don't overfill!
- Cover & reduce the heat to low. Cook for about 50 minutes.
- Now stir in kale & dill. Cover & cook for about 10 mins till kale is soft.
- Discard bay leaves.
- Drizzle some olive oil over the finished product and enjoy!